DOI QR코드

DOI QR Code

Extraction of Flavonoid Components from Persimmon Leaf, Thistle and New Green

감잎, 엉겅퀴, 뉴그린으로부터 플라보노이드성분의 추출

  • Received : 2016.03.20
  • Accepted : 2016.04.05
  • Published : 2016.06.10

Abstract

In this study, we extracted active components from thistle, persimmon leaf, and new green which are known to have a high content of antioxidants and also analyzed the 1,1-Diphenyl-2-picrylhydrazyl (DPPH) radical scavening activity and flavonoid content. Both ultrapure water and alcohol were used as extraction solvents and the ratio of both solvents, sample, amunts extraction time, and extraction temperature were varied. The optimal extraction condition of each natural compounds were 2.5~3.5 h of the extraction time and 50 g/L of the sample amount. The optimal ratio of ultrapure water and alcohol and extraction temperature were as follows; persimmon leaf (55~65 vol%, $50{\sim}60^{\circ}C$), thistle (40~50 vol%, $55{\sim}65^{\circ}C$) and new green (55~65 vol%, $50{\sim}60^{\circ}C$). In addition, the antioxidant capacity and flavonoid content of the extract increased in the order of persimmon leaf, thistle, and new green.

Keywords

flavonoid contents;extraction;persimmon leaf;thistle;new green

References

  1. M.-Y. Lee, M.-S. Yoo, Y.-J. Whang, Y.-J. Jin, M.-H. Hong, and Y.-H. Pyo, Vitamin C, total polyphenol, flavonoid contents and antioxidant capacity of several fruit peels, Korean J. Food Sci. Technol., 44(5), 540-544 (2012). https://doi.org/10.9721/KJFST.2012.44.5.540
  2. H. Y. Chung, B. Sung, K. J. Jung, Y. Zou, and B. P. Yu, The molecular inflammatory process in aging, Antioxid. Redox Signal., 8, 572-581 (2006). https://doi.org/10.1089/ars.2006.8.572
  3. S. H. Lee, L. J. Hong, H. G. Park, S. S. Ju, and G. T. Kim, Functional characteristics from the barley leaves and its antioxidant mixture, J. Korean Soc. Agric. Chem. Biotechnol., 46, 333-337 (2003).
  4. Y. Christen, Oxidative stress and Alzheimer disease, Am. J. Clin. Nutr., 71, 621-629 (2000). https://doi.org/10.1093/ajcn/71.2.621s
  5. A. Nunomura, R. Castellani, X. Zhu, P. Moreira, G. Perry, and M. Smith, Involvement of oxidative stress in Alzheimer disease, J. Neuropathol. Exp. Neurol., 65, 631-641 (2006). https://doi.org/10.1097/01.jnen.0000228136.58062.bf
  6. L. Van-Gaal, I. Mertens, and C. De-Block, Mechanisms linking obesity with cardiovascular disease, Nature, 444, 875-880 (2006). https://doi.org/10.1038/nature05487
  7. S. A. Park, J. H. Ha, and S. N. Park, Antioxidative Activity and Component Analysis of Broussonetia kazinoki SIEB Extracts, App. Chem. Eng., 24(2), 177-183 (2013).
  8. G. Block and L. Langseth, Antioxidant vitamins and disease prevention, Food Technol., 48, 80-85 (1994).
  9. T. Finkel and N. J. Holbrook, Oxidants, oxidative stress and the biology of ageing, Nature, 408(6809), 239-247 (2000). https://doi.org/10.1038/35041687
  10. H. S. Jeong and J.-H. Lee, Effects of dietary fiber from mozuku (cladosiphon novae-caledoniae kylin) residue on antioxidant activity and anticancer in HT-29 human colon cancer cells according to extraction condition, Appl. Chem. Eng., 25(4), 363-367 (2014). https://doi.org/10.14478/ace.2014.1039
  11. C. Cecchi, C. Fiorillo, S. Sorbi, S. Latorraca, B. Nacmias, S. Bacnoli, P. Nassi, and G. Liguri, Oxidative stress and reduced antioxidant defenses in peripheral cells from familial alzheimer's patients, Free radic. Biol. Med., 33(10), 1372-1379 (2002). https://doi.org/10.1016/S0891-5849(02)01049-3
  12. Y. Du, M. C. Wooten, and M. W. Wooten, Oxidative damage to the promoter region of SQSTM1/P62 is common to neurodegenerative disease, Neurobiol. Dis., 35, 302-310 (2009). https://doi.org/10.1016/j.nbd.2009.05.015
  13. H. S. Jeong, H. Joo, and J.-H. Lee, Antioxidant activity of dietary fibers from tubers and stalks of sweet potato and their anti-cancer effect in human colon cancer, Appl. Chem. Eng., 24(5), 525-529 (2013).
  14. M. S. Parco, Y. Wang, and E. A. Stephen, Apoptotic signaling induced by $H_{2}O_{2}$-mediated oxidative stress in differentiated $C_{2}C_{12}$ myotubes, Life Sci., 84(13-14), 468-481 (2009). https://doi.org/10.1016/j.lfs.2009.01.014
  15. A. H. Clifford and S. L. Cuppett, Anthocyanins-nature, occurrence and dietary burden, J. Sci. Food Agric., 80, 1063-1072 (2000). https://doi.org/10.1002/(SICI)1097-0010(20000515)80:7<1063::AID-JSFA605>3.0.CO;2-Q
  16. N. C. Cook and S. Samman, Flavonoids-chemistry, metabolism, cardioprotective effects, and dietary sources, J. Nutr. Biochem., 7, 66-76 (1996). https://doi.org/10.1016/0955-2863(95)00168-9
  17. Y. Lu and L. Y. Foo, Antioxidant and radical scavenging activities of polyphenols apple pomace, Food Chem., 68, 81-85 (2000). https://doi.org/10.1016/S0308-8146(99)00167-3

Acknowledgement

Supported by : 농림축산식품부